Sweet Cucumber Pickles

Sweet Cucumber Pickles Recipe

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Claudia McClaran


Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Lawanda Patterson.


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  • 4 qt
  • 2 c
  • 3 Tbsp
  • 1 Tbsp
    mustard seed
  • 3 c
  • 5 c
  • 2 1/4 tsp
    celery seed
  • 1 tsp
    whole allspice

How to Make Sweet Cucumber Pickles


  1. Slice unpeeled cucumbers and simmer about 10 minutes with 2 cups vinegar, 3 tablespoons salt and 1 tablespoon mustard seed. Drain off liquid.
  2. Meanwhile, boil 3 cups vinegar, 5 cups sugar, celery seed and allspice until sugar dissolves.
  3. Put drained cucumbers and mustard seed in sterilized jars.
  4. Pour boiling syrup over cucumbers to cover.
  5. Makes about 4 to 5 pints and will keep for months in the cabinet.
  6. Lawanda noted that this recipe came from Hawaii.

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About Sweet Cucumber Pickles

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: American

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